Whatever it may lack in ambience (Seoul Garden is brighter and bigger) or focus (So Gong Dong specializes in soondubu stew) or crossover appeal (Gloria's branches out to Korean tacos), Charlotte Avenue staple Korea House more tha makes up for in flavor and homespun charm. Given their sure hand with hearty grilled meats like bulgogi and kalbi, flavorful noodle and soup entrées, and a varied assortment of banchan to accompany every meal, it's hard to go wrong when you take it to the House. — Steve Haruch
Another key part of Elliston Place’s celebrated “Rock Block,” the renowned Exit/In has a history that includes everyone from Steve Martin to The Police — and their names are all there on the wall. (Yes, that’s where Keith Carradine sings the Oscar-winning “I’m Easy” in Robert Altman’s Nashville.) Good sound, good sight lines and a fully stocked bar.
It’s a cornerstone of the Elliston Place Rock Block, and if the walls of this decades-old, lovably gritty punk rock Petri dish could talk, they’d tell stories of sweaty gigs by Sleater-Kinney, Superchunk, Hank III, Be Your Own Pet, a Cage the Elephant music video shoot and The White Stripes’ first Nashville show.
Chef Hal Holden-Bache is a native of West Virginia who graduated from the rigorous culinary apprentice program at the highly regarded Greenbriar Resort, then spent time under celebrity chef Tom Colicchio at New York City’s Gramercy Tavern. His four years at the helm of Nick & Rudy’s kitchen built a respected reputation within the industry that led owner Willy Thomas to recruit him to direct the turnaround of this East Nashville neighborhood bistro. Holden-Bache describes the fare as "simple food served in elegant fashion." There will be some international influences, but it won't be fusiondiners will know what's on their plate.
The trifecta of rooms on Cannery Row is the Three Bears of Nashville’s rock-club scene. The smallest venue (The High Watt) and the mid-size room (Mercy Lounge) host comedy, rock, country, hip-hop and pop shows on a nearly nightly basis, while the biggest (Cannery Ballroom) opens up for shows a handful of times per month.
Named for departed founding chef Hide Watanabe, the restaurant is the third in Matt Charette's burgeoning East Nashville dining empire, which includes Batter'd & Fried and Beyond the Edge. Located in the corner unit of Riverside Village, Watanabe serves a roster of sushi and Korean and Thai dishes. The sleek 45-foot bar of stained concrete doubles as a watering hole and a sushi counter.